French · Lunch
Grilled Eggplant with Herb Oil
A medium eggplant halved and grilled until charred and creamy inside, finished with a bright herb oil of parsley, basil and garlic. Lemon zest and toasted pine nuts add sharpness and crunch. Served warm as a light French-style vegetable main with crusty bread on the side.
$4
12 minsPrep
16 minsCook
28 minsTotal
EasyLevel
Nutrition per serving
365Calories
4.3gProtein
32.3gFat
16.9gCarbs
8gSugar
7.3gFiber
611mgSodium
0mgChol
4.5gSat Fat
748mgPotassium
64mgCalcium
1.9mgIron
0mcgVitamin B12
13.5mgVitamin C
vegan
vegetarian
gluten-free
low-carb
high-fiber
low-calorie
mediterranean
thirty-min-meals
hidden-gems
vegan
gluten-free
low-calorie
Instructions
1
Prep
Score the cut side of eggplant halves in a crosshatch pattern, brush with 2 tbsp olive oil, season with 1/4 tsp salt and 1/4 tsp pepper.
2
Grill
Place eggplant halves cut-side down on a grill pan over medium-high heat 7–8 minutes until deep grill marks form and surface chars.
3
Grill
Flip eggplant halves and continue grilling over medium heat 7–8 minutes until flesh is fully soft and collapses when pressed with a fork.
4
Toast
Toast 1 tbsp pine nuts in a dry small pan over medium-low heat 2 minutes, shaking often, until golden and fragrant.
5
Whisk
In a small bowl, whisk together 2 tbsp olive oil, 1 finely minced garlic clove, 2 tbsp chopped parsley, 2 tbsp chopped basil, lemon zest, lemon juice and a pinch of salt.
6
Rest
Transfer grilled eggplant to a plate and let sit 5 minutes so flesh firms up slightly.
7
Plate
Spoon herb oil generously over warm eggplant halves and scatter toasted pine nuts on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 18 oz250g, 1 medium eggplant eggplant, halved lengthwise
- 4 tbsp4 tbsp olive oil, for brushing
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 4 tbsp4 tbsp olive oil
- 2 clove2 clove garlic
- 4 tbsp4 tbsp parsley
- 4 tbsp4 tbsp basil
- 1 tsp1 tsp lemon zest
- 2 tsp2 tsp lemon juice
- 2 tbsp2 tbsp pine nuts
- 2 pinch2 pinch salt, for the herb oil
